cheesy butter beans with leeks and bacon
I don’t know where this trend of making creamy beans with things on top came from but I’m here for it! Today’s creamy bean dish features my favorite, the butter bean! I cooked them in lots of shallot, garlic, sage and broth and finished them of with a generous amount of vegan parmesan. Then topped it of with bacon and leeks cause that is combo you can never get tired of.
Recipe
Serves 2 people
Ingredients
1 jar of butter beans (500ml)
1 large leek, sliced into thin rounds
100 gr of vegan bacon
olive oil
2 tbs of butter
2 large shallots, sliced
3 garlic cloves, minced
splash of water
50 gr of grated vegan parmesan, my favorite here
a handful of fresh sage with the stem on (this gives more flavour) + extra leaves
salt and pepper to taste
Instructions
Start by preheating some olive oil in a frying pan.
Add the bacon and fry until crispy. When the bacon is almost done cooking add a few sage leaves to crisp up. Remove from the pan and set aside.
In the same pan melt the butter. Add the leeks and fry until soft and slightly browned. Remove from the pan and set aside.
Again in the same pan add some more olive oil.
Add the shallots, sage and garlic and fry until transluscent and fragrant.
Pour in the beans with it’s liquid, add a splash of water so the beans are covered and simmer for 15 to 20 minutes.
After 15 minutes smash a few beans with a fork so they release some starch to thicken up the “sauce”.
Add the parmesan and stir until creamy.
Serve with the leeks and bacon top.
Buon appetito!
SHARING IS CARING!
Did you make this? Tag me @lunatrapani on instagram. Love to see your creations.
